Why is this called waswag?

A quick lesson in Buck naming... yes, there is a method to how Buck names knives on the box label. It's really more of a code than a proper name.

You can tell a lot about a BUCK knife from the box label. The label format clues you to wether the knife is standard, limited edition, or an exclusive made for someone else. Now for this knife, lets do the ending first. For exclusive limited editions Buck tells us who the knife was made for. There are easy ones like xxxBP for Bass Pro and xxxCA for Cabela's etc. Now in this case, it is a little more obscure xxxWAG... that tells you the knife was made for the Wagyu Beef Association. That is their logo on the handle. Now lets tackle the first part of the model name...WA is for Walnut (the handle material) and 'S' is for Straight (as opposed to 'X' for serrated) Put it all together (WA-S-WAG) and you have a Walnut Dymondwood handled knife with a non serrated blade made for the Wagyu Beef Association. Wagyu beef is a type of highly marbled Japanese beef cattle. In America Wagyu beef has been crossbred with Angus beef to give us ???? beef.

edit.... and by the way, you can find this knife listed on the 2013 Specials Project list, a Limited edition of 250. I have one in my collection.

2nd edit...Hickory n steel.... what the OP did not show was the box...
The label is 0301WASWAG-B

OK David.. so I got part of the end wrong, there is a lot of confusion on the internet (to me) about what is called KOBE and WAGYU in America..
Kobe, in short, is a variety of Wagyu. Wagyu, loosely translated, means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo’s capital city is Kobe, thus the name).
 
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That was going to be my first guess. :D.
Nice looking waswag you have there.  :thumbsup:
 
Interesting and makes perfect sense now. However, a Google search for WASWAG or WAS or WAG produced no meaningful results whatsoever. I've never heard of Wagyu Beef Association. I'm happy someone knew because I would have never figured it out and it was starting to drive me crazy!
 
Flip the knife over and the logo resembles a cow.

zTuWjXU.gif
 
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DeSotoSky said:
A quick lesson in Buck naming... yes, there is a method to how Buck names knives on the box label. It's really more of a code than a proper name.

You can tell a lot about a BUCK knife from the box label. The label format clues you to wether the knife is standard, limited edition, or an exclusive made for someone else. Now for this knife, lets do the ending first. For exclusive limited editions Buck tells us who the knife was made for. There are easy ones like xxxBP for Bass Pro and xxxCA for Cabela's etc. Now in this case, it is a little more obscure xxxWAG... that tells you the knife was made for the Wagyu Beef Association. That is their logo on the handle. Now lets tackle the first part of the model name...WA is for Walnut (the handle material) and 'S' is for Straight (as opposed to 'X' for serrated) Put it all together and you have a Walnut Dymondwood handled knife with a non serrated blade made for the Wagyu Beef Association. Wagyu beef is a type of highly marbled Japanese beef cattle. In America Wagyu beef has been crossbred with Angus beef to give us ???? beef.

edit.... and by the way, you can find this knife listed on the 2013 Specials Project list, a Limited edition of 250. I have one in my collection.

2nd edit...Hickory n steel.... what the OP did not show was the box...
The label is 0301WASWAG-B

OK David.. so I got part of the end wrong, there is a lot of confusion on the internet (to me) about what is called KOBE and WAGYU in America..
Kobe, in short, is a variety of Wagyu. Wagyu, loosely translated, means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo’s capital city is Kobe, thus the name).
Click to expand...

Ok, that makes perfect sense now and I feel a bit dumb for my questions.
 
DeSotoSky said:
A quick lesson in Buck naming... yes, there is a method to how Buck names knives on the box label. It's really more of a code than a proper name.

You can tell a lot about a BUCK knife from the box label. The label format clues you to wether the knife is standard, limited edition, or an exclusive made for someone else. Now for this knife, lets do the ending first. For exclusive limited editions Buck tells us who the knife was made for. There are easy ones like xxxBP for Bass Pro and xxxCA for Cabela's etc. Now in this case, it is a little more obscure xxxWAG... that tells you the knife was made for the Wagyu Beef Association. That is their logo on the handle. Now lets tackle the first part of the model name...WA is for Walnut (the handle material) and 'S' is for Straight (as opposed to 'X' for serrated) Put it all together and you have a Walnut Dymondwood handled knife with a non serrated blade made for the Wagyu Beef Association. Wagyu beef is a type of highly marbled Japanese beef cattle. In America Wagyu beef has been crossbred with Angus beef to give us ???? beef.

edit.... and by the way, you can find this knife listed on the 2013 Specials Project list, a Limited edition of 250. I have one in my collection.

2nd edit...Hickory n steel.... what the OP did not show was the box...
The label is 0301WASWAG-B

OK David.. so I got part of the end wrong, there is a lot of confusion on the internet (to me) about what is called KOBE and WAGYU in America..
Kobe, in short, is a variety of Wagyu. Wagyu, loosely translated, means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo’s capital city is Kobe, thus the name).[/QUOTE
Thank You!!!! I would have never guessed that.
Don
Click to expand...
 
I don't have one of those folders but glad forum members were able to get them. 300
 
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Removed I was too far off subject. I should have used PM or gone to Anvil Shed to make off subject statements. 300
 
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Selling via computer on Superior Livestock Auctions. Many conduct business in that manner, it's convenient. DM
 
To conform to forum rules which seems to be for only certain people. I used my Buck knife when I raised cows on a farm. I know a whole bunch of ranchers that have thousands of acres and they have just as many cattle and they live on and take care of their cattle ranch and butcher their beef at a fraction of the price and they all had Buck Stockman knives, I gave a few of them theirs. When you said ranchers that's what most people think of. I'm not sure that's modern ranching too me that's more like a cattle broker. Someone has to tend to the cattle, they can't survive without human intervention due to disease, snake bite, water, feed and even when they're calfing, now there's an experience! That's why I got into Buck knives they are for people that get out and do things and take care of their own. No disrespect to anyone too each his own. If everyone was the same Buck would only have to make 1 model knife? Which 1 would they make? I'd say the Buck 110. Due to its versatility. What do you all think?
Don
Edit; This was in response to an earlier post by someone, that has removed the original post, about not mentioning a knife in a valid question that I had asked that person.
 
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300Bucks said:
Kobi - aren't those the cows they massage. My cow ranching relations buy their beef at Sam's club. I don't have one of those but I am glad you guys do. 300
Click to expand...

David Martin said:
Selling via computer on Superior Livestock Auctions. Many conduct business in that manner, it's convenient. DM
Click to expand...
I guess the rules apply to certain people? I think there is one about going off subject also?
Edit; This is a continuation of the above by me. I have no problem with the subject changing, I was publically chastised for doing what everybody else is doing, even the person who chastised me, and I didn't think it was right. That persons post was removed by him.
Don
 
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We all are familiar with each other and how we talk and as long as it is not egregious and is still related to the topic we let the conversation flow, within limits. If they had been introducing controversy or started talking about something totally unrelated, that would have been different. As it is, the topic was about a knife related to beef and the discussion moved on to explanations of that beef that was perfectly related to the overall discussion. If there is more to be said on the knife, they will bring it back around. I hope this helps.
 
DeSotoSky said:
A quick lesson in Buck naming... yes, there is a method to how Buck names knives on the box label. It's really more of a code than a proper name.

You can tell a lot about a BUCK knife from the box label. The label format clues you to wether the knife is standard, limited edition, or an exclusive made for someone else. Now for this knife, lets do the ending first. For exclusive limited editions Buck tells us who the knife was made for. There are easy ones like xxxBP for Bass Pro and xxxCA for Cabela's etc. Now in this case, it is a little more obscure xxxWAG... that tells you the knife was made for the Wagyu Beef Association. That is their logo on the handle. Now lets tackle the first part of the model name...WA is for Walnut (the handle material) and 'S' is for Straight (as opposed to 'X' for serrated) Put it all together (WA-S-WAG) and you have a Walnut Dymondwood handled knife with a non serrated blade made for the Wagyu Beef Association. Wagyu beef is a type of highly marbled Japanese beef cattle. In America Wagyu beef has been crossbred with Angus beef to give us ???? beef.

edit.... and by the way, you can find this knife listed on the 2013 Specials Project list, a Limited edition of 250. I have one in my collection.

2nd edit...Hickory n steel.... what the OP did not show was the box...
The label is 0301WASWAG-B

OK David.. so I got part of the end wrong, there is a lot of confusion on the internet (to me) about what is called KOBE and WAGYU in America..
Kobe, in short, is a variety of Wagyu. Wagyu, loosely translated, means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo’s capital city is Kobe, thus the name).
Click to expand...

Very good explanation. Wagyu beef is very similar in taste and texture to Kobe beef (I have never tried Kobe beef myself). However, from what I have been told, is that Kobe can only be sold within Japan and any "Kobe" beef bought outside Japan can only be called Wagyu. It really doesn't matter other than if you ever get the chance to try Wagyu, it is "heaven" in every bite. You wouldn't want to eat it everyday (we used to sell Wagyu striploin steaks at $132 kg but we would get then considerable cheaper) as they taste like butter and are very rich (pun?).
 
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